• 介紹： 4-乙基苯酚 (4-EP) 是一種對位取代的酚類化合物。是紅葡萄酒中重要的香氣化合物之一。紅葡萄酒中與 4-EP 有關(guān)的香味有“馬皮”、“皮革”、“藥用”、“煙熏”、“谷倉”、“動物”、“汗鞍”等。從p-香豆酸生產(chǎn) 4-EP 的合成培養(yǎng)基利用與葡萄酒生產(chǎn)相關(guān)的幾個酵母菌種已有報道。在玻碳電極 (GCE) 上用伏安法研究了它的電活性中心和氧化途徑。據(jù)報告，木質(zhì)素的氫解形成 3.1% 的 4-EP。該方法有可能替代傳統(tǒng)的石油化工合成路線。開發(fā)了一種基于分子印跡納米顆粒選擇性檢測 4-EP 的傳感器。研究了從軟木中提取的聚苯胺 (PANI) 材料和木栓醇 (suberin) 對葡萄酒中 4-EP 的去除能力。4-乙基苯酚是一種揮發(fā)性苯酚。以 p -香豆酸為原料，采用含 蛇床子 ISA 1791 的合成介質(zhì)合成。經(jīng)鑒定，它是紅葡萄酒中的一種芳香化合物。;4-Ethylphenol (4-EP) is a para-substituted phenolic compound. It is one of the important aroma compounds in red wine.The aroma associated with 4-EP in red wine has been described as ′′horsy′′, ′′leather′′, ′′medicinal′′, ′′smoky′′, ′′barnyard′′, ′′animal′′ and ′′sweaty saddle′′-like. Production of 4-EP from p-coumaric acid in synthetic media utilizing several yeast species associated with wine production has been reported. Its electroactive center and oxidation pathways have been studied by voltammetric techniques at a glassy carbon electrode (GCE). Hydrogenolysis of lignin has been reported to form 3.1% of 4-EP. This method may be a potential alternative to the conventional petrochemical route of its synthesis.A sensor based on the molecularly imprinted nanoparticles to selectively detect 4-EP has been developed. The ability of polyaniline (PANI) materials and suberin extracted from cork in removing 4-EP from wine has been investigated. 4-Ethylphenol is a volatile phenol. It has been synthesized from p-coumaric acid by employing a synthetic medium containing Dekkera bruxellensis ISA 1791.It has been identified as an aroma compound in red wine.

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本計算器可幫助您計算出特定溶液中溶質(zhì)的質(zhì)量、溶液濃度和體積之間的關(guān)系，公式為：

質(zhì)量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *